Pin It I was standing in my kitchen on a Tuesday evening, exhausted from work and staring at a half-empty fridge. All I had were mushrooms, a jar of pesto, and some dried pasta. I threw them together without much hope, but when I took that first bite, I realized I'd stumbled onto something quietly brilliant. The earthy mushrooms softened into the creamy pesto in a way that felt both indulgent and effortless. Now it's my go-to when I want something that tastes like I tried, but didn't actually require much effort at all.
The first time I made this for friends, I pretended it was planned. They showed up early, and I was still slicing mushrooms, but the smell of garlic and butter filled the apartment so quickly that no one seemed to mind waiting. We ate it at the kitchen counter with wine in mismatched glasses. One friend called it restaurant quality, and I didn't have the heart to tell her I'd made it up on the spot.
Ingredients
- 350 g penne or fettuccine: Use whatever shape you love, wider noodles like fettuccine hold the creamy sauce beautifully, but penne works just as well for easy twirling.
- 400 g cremini or button mushrooms, sliced: Cremini have a deeper, earthier flavor, but button mushrooms are perfectly fine and often cheaper.
- 2 tbsp olive oil: This helps the mushrooms brown without sticking and adds a subtle fruity note to the base.
- 1 tbsp unsalted butter: Butter gives the mushrooms a golden, glossy finish and a richness olive oil alone can't quite achieve.
- 2 cloves garlic, minced: Fresh garlic is key here, it blooms in the hot pan and perfumes the entire dish.
- 100 g basil pesto: Store bought is completely fine, but if you have homemade, this is the place to use it.
- 120 ml heavy cream: This turns the pesto into a silky sauce that coats every strand of pasta.
- 30 g grated Parmesan cheese: It thickens the sauce slightly and adds a sharp, salty punch.
- Salt and black pepper: Always taste before serving, the pesto and Parmesan are salty, so you may need less than you think.
- Fresh basil leaves and extra Parmesan for garnish: A handful of torn basil on top makes it look and taste like something special.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a bit of bite, what Italians call al dente. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together later.
- Sauté the mushrooms:
- Heat olive oil and butter in a large skillet over medium heat until the butter foams, then add your sliced mushrooms in a single layer if possible. Let them cook undisturbed for a few minutes so they get golden and caramelized, then stir and cook until tender, about six or seven minutes total, before tossing in the garlic for just one minute until fragrant.
- Make the creamy pesto sauce:
- Lower the heat and stir in the pesto and heavy cream, letting them melt together into a luscious green sauce. Add the grated Parmesan and stir until everything is smooth and glossy.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss it gently with the sauce, adding splashes of reserved pasta water as needed to loosen it up. The sauce should cling to the noodles without pooling at the bottom of the pan.
- Season and serve:
- Taste and adjust with salt and black pepper, then serve immediately in warm bowls. Top each serving with fresh basil leaves and a generous shower of extra Parmesan.
Pin It One night I made this for my sister after a long week, and we ate it in silence for the first few minutes, just twirling forkfuls and savoring the way the pesto melted into the cream. She looked up and said it tasted like a hug. I think about that every time I make it now, how a simple plate of pasta can say things words can't.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When reheating, add a splash of cream, milk, or even pasta water to bring back that creamy texture. I usually reheat it gently in a skillet over low heat, stirring frequently, rather than microwaving, which can make the sauce separate.
Ingredient Swaps and Variations
If you want to make this vegan, swap the butter for more olive oil, use coconut cream or cashew cream instead of heavy cream, and replace Parmesan with nutritional yeast or a store bought vegan parmesan. I've also added baby spinach right at the end for color and a handful of sun dried tomatoes for a sweet, tangy contrast. Sometimes I toss in a pinch of red pepper flakes if I want a little heat to cut through the richness.
Serving Suggestions
This pasta is rich enough to stand alone, but I love serving it with a simple arugula salad dressed in lemon and olive oil to balance the creaminess. A slice of crusty bread for mopping up any leftover sauce is non negotiable in my house. If you're pouring wine, a crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully.
- Serve with garlic bread or focaccia on the side.
- Pair it with roasted vegetables like zucchini or cherry tomatoes.
- Top with toasted pine nuts for extra crunch and a nod to traditional pesto.
Pin It This dish has become my proof that you don't need a long ingredient list or fancy techniques to make something worth remembering. Just good pasta, a few vegetables, and a little cream can turn a regular evening into something warm and satisfying.
Recipe FAQs
- → Can I make this dish ahead of time?
It's best served immediately after preparation to maintain the creamy sauce consistency. However, you can prepare the components separately and combine them just before serving for optimal texture and flavor.
- → What type of mushrooms work best?
Cremini or button mushrooms are ideal for their firm texture and earthy flavor. You can also use a mix of mushroom varieties like shiitake or portobello for deeper, more complex flavors.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water during cooking and add it gradually while tossing. The starch in pasta water naturally thins the sauce to a silky consistency without diluting the flavors.
- → Is homemade pesto necessary or can I use store-bought?
Store-bought pesto works beautifully and saves time. However, making fresh pesto with basil, garlic, pine nuts, and olive oil enhances the overall dish with brighter, more vibrant flavors.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy pesto sauce and earthy mushroom flavors. The wine's acidity cuts through the richness while enhancing the basil aromatics.
- → Can I make this vegan?
Yes, substitute heavy cream with coconut cream or plant-based alternatives, use vegan pesto, and replace Parmesan with nutritional yeast for a comparable umami depth and creamy result.